Brownie Sundae Bon Bons

It’s been soooo hot the last few days. Like historically hot with record-breaking temperatures in Georgia. Throw in our humidity and it’s a recipe for staying inside and enjoying the cool breeze of the air conditioner. I’ve lived without one when I was younger, but in the south, the a/c is definitely appreciated. So instead of turning on the oven, I played around with candy molds and ice cream. Thank goodness for ice cream on hot days. I thought I’d divvy it up a little though and enjoy the simple luxury of having ice cream I can hold in my hands. Bite-size bon bons ready to eat at any given moment. Plus this way I can stretch out the ice cream instead of eating it by the bowlful… which I would do.

I used these medium size candy cup molds (mold # 90-5607) to form the bon bons. If you wanted to make a bunch, several molds would be handy. But you can always repeat and reuse.

Pour some melted chocolate candy coating in each cavity.

And tilt the mold in multiple directions to let the chocolate coat the shape.

You can place it in the freezer for a couple of minutes to set quickly.

Then just fill it with ice cream just below the edge of the mold.

And for brownie bon bons, fill it about halfway to leave room for brownie.

It helps if the ice cream is a little soft to fill the cavity. After it’s filled, place it back in the freezer for the ice cream to firm up again.

Then pour a tiny bit of chocolate syrup on top and cover with brownie.

I had made these recently and decided to use a few of the brownies I had not eaten for this tiny treat. You can pinch off a little bit and press it flat. Then lay it on top of the syrup and cover with more melted chocolate.

Yum!

And now I have the luxury of grabbing a bite of ice cream at any given moment. At least until they are gone – which won’t be much longer.

I had some blank ice cream cups that I thought would be fun to put the bon bons in. But they needed to be dressed up a little for pictures so I made these cute labels.

The molds make it easier to layer the brownie bon bons. The mold (#90-5604) on the left is smaller and just right for one bite satisfaction. One flavor and all good. You can see the difference compared to the medium candy cup mold.

Here’s another mold (#90-5113) that’s pretty neat. There are tons to choose from, but these were a few I already own. You could also use ice cube trays for bigger bites.

Melt coating and fill mold cavities. Rotate mold and allow the coating to work it’s way around the surface of the cavity. Wipe off any excess that may pour over the opening and then place in the freezer for a couple of minutes to set.

Place ice cream on top of chocolate. I used a flat teaspoon and it was pretty handy. If it’s softened a bit, you can spread it around or pat it flat. Then refreeze the ice cream.

When frozen, pour a tiny amount of chocolate syrup on top.

Take a few fudgy brownies and press a small piece flat to layer on top of thw syrup.

Seal top with more candy coating and freeze. When set, drizzle more chocolate on top and add sprinkles. Then store covered in the freezer until you walk by the next time and need to grab a bite.

Oh wow! You come up with the most fabulous ideas Angie! I just love all of them! These would be so much fun to make, and the ice cream cups are so cute!!! They really would be a lot of fun for a party. I want to make them sometime!

So cute! I think I will have to make these for our next summer bash! Too bad you didn’t post this on Saturday…We could have celebrated Canada Day with these done with white chocolate, strawberry icecream and blondies!

Super cute! I love Cake Art (I think I saw you go there)! They have the best molds (and anything else I have been dreaming of)! I have been making something similar to this for a while and they are great! It’s cute to use the different color candy coatings for different flavors of ice cream!

It was in the upper 80s on Friday when I baked my gluten free (and dairy free) version of your “Just a Cake” chocolate cake. Mine wasn’t quite as pretty as yours, but awfully tasty. I might have wanted to make these instead!

These are really cute! I’m new to this and wondering if it’s possible to use dark chocolate in place of the candy coating? It is so hot lately and I’ve definitely got ice cream on my mind as well! Thank you!

These look just as delicious as they are adorable! My sister and I LOVE anything ice cream, brownie and chocolate. I have to make these for us some time. Thank you Bakerella for all of your sweet ideas!

Girl, I am sweating along with you in Georgia, Suwanee to be exact. These, along with everything else you make, are absolutely perfect, timely, and expertly styled! You can count on me to eat like 15 bon bons in 30 seconds. . .if it takes me that long.

Instead of ice cream, is it possible to just fill it with brownies? Maybe put vanilla cake inside? I’m just not sure how it’ll be if it’s in the freezer so the chocolate sets. I would like to make these for a party, but I don’t want ice cream inside. It’ll be a cute brownie/cake truffle idea. Let me know please!!!!

I had already found a few variations I was going to use for my August 2nd theme post (it’s National Ice Cream Sandwich Day!), but now I think these are first in the running. Can’t wait to try them out in a day or two–thanks so much for sharing!